Bo luc lac (Vietnamese shaking beef)

    1 hour 35 min

    Bo luc lac is a Vietnamese dish that translates to 'shaking beef' due to the way you shake the wok when cooking the marinated steak. The stir-fried beef is served on a bed of watercress and tomatoes topped with vinaigrette and served with a dipping sauce.

    3 people made this

    Serves: 6 

    • Marinade
    • 2 tablespoons minced garlic
    • 2 tablespoons oyster sauce
    • 1 1/2 tablespoons sugar
    • 1 tablespoon fish sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon soy sauce
    • 1 teaspoon hoisin sauce
    • 675g sirloin steak, cut into cubes
    • Vinaigrette
    • 120ml rice vinegar
    • 1 1/2 tablespoons sugar
    • 1 1/2 teaspoons salt
    • 1 red onion, thinly sliced
    • Dipping sauce
    • 1 lime, juiced
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons cooking oil
    • 2 bunches watercress, torn
    • 2 tomatoes, thinly sliced

    Prep:30min  ›  Cook:5min  ›  Extra time:1hr  ›  Ready in:1hr35min 

    1. Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce and hoisin sauce together in a bowl; add cubes of steak. Marinate beef in fridge for at least 1 hour.
    2. Whisk vinegar, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.
    3. Whisk lime juice, 1/2 teaspoon salt and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.
    4. Heat cooking oil in a wok or large pan over high heat until oil starts to smoke; add steak. Cook in a single layer until beef is seared, about 2 minutes. Cook and shake (or stir-fry) until beef reaches desired doneness, 2 to 4 minutes.
    5. Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.

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    Reviews in English (1)


    I recommend letting the beef sit in the marinade at least 4 hours. Not only does the flavor have time to penetrate but it makes the beef all the more tender. The vinegar/sugar blend is absolutely perfect for the onions but again, I recommend letting the onions sit in it at least an hour instead of only 10 minutes AND, half of an onion was plenty. My one and only complaint is that the watercress is a little overpowering with all of its bitter radish-y flavor. Next time I will use half watercress and half baby spinach. Overall great recipe and one I will make again with minor adjustments. Two thumbs up from the hubs!  -  09 May 2016  (Review from Allrecipes US | Canada)